Tuesday, July 22, 2014
Seven Layer Salad With Creamy Salsa Vinaigrette
For the Salad:
1 to 2 heads romaine lettuce, roughly chopped
1 can black beans, drained and rinsed
1 medium red onion, sliced or chopped, your choice
1/2 cup green olives, sliced
3/4 cup corn kernels (thawed from frozen or fresh from the cob – no need to cook)
1 avocado, pit removed, peeled and chopped
1 orange bell pepper, chopped
3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
1 tablespoon fresh cilantro, dill, and/or basil, chopped
For the Dressing:
1/2 cup Greek yogurt or coconut milk
1/2 cup your favorite mild or medium Salsa
2 tablespoons mayonnaise or Earth Balance vegannaise
2 tablespoons chopped fresh cilantro leaves
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 heaping tablespoon chopped green onions
1/2 teaspoon chili powder
1/4 teaspoon salt
Salad Dressing Instructions:
Add all ingredients to a blender and puree until smooth. Taste, and add more salt as needed. Set aside (refrigerate if making ahead).
General note: if your bowl is wide, ring your ingredients against the glass and fill the center with romaine lettuce as you build the layers. This creates a nice balance of greens to veggies when you spoon down into the bowl.
In a medium glass salad bowl (about 90 ounces), spread a thin layer of romaine lettuce. Spoon black beans over the lettuce. Add red onions over the black beans, followed by a layer of olives, then corn, avocados, bell peppers, and top with cherry tomatoes.
Sprinkle herbs over the cherry tomatoes.
If you’re not using romaine lettuce to fill the center of the bowl, serve lettuce in a separate bowl tossed lightly with extra virgin olive oil.
Serve the creamy salsa vinaigrette dressing on the side.
Source: Eat Clean. Train Mean. Live Green